Sweet Potato Donuts

Kuih Keria is a sweet vegan potato doughnut that requires no baking. A sweet and legit alternative to conventional doughnuts. One can have it any time of the day, be it as a snack or as a light treat at tea time.

Category

Difficulty

Total Time

Yield

Ingredients

200 g

sweet potato(es)

—

salt

80 g

wheat flour

200 g

sugar

6 tbsp

water

Background

These sweet potatoes doughnuts which are widely known as kuih keria are one of the many delicious kuihs found in Malaysia. If you love sweet potatoes fries, you must try sweet potato doughnuts. It tastes somewhat similar to sweet potato fries, yet, there are distinct differences. Kuih keria is fluffy and the sweetness from the sweet potato stands out.

Which flour should I use?

All purpose flour or wheat flour should be used in this recipe. However, if you are attempting a gluten free sweet potato doughnuts, use potato flour or potato starch instead.

What types of sweet potatoes can I use?

Generally, orange sweet potatoes are used for this recipe. You may use purple or yellow sweet potatoes as they have similar texture. In fact, normal potatoes can also be used for this recipe. Taro is not recommended as it is very much more starchy compared to sweet potatoes or generally, potatoes. This wil affect the texture of the doughnuts.

Why is the dough so soft?

When making kuih keria, steam the sweet potatoes and mash them finely. Leave to cool to room temperature. This is important because adding flour directly to hot sweet potatoes makes the dough soft. Therefore, it is advisable to add flour to the mashed sweet potatoes only when it had cooled.

Sugar alternatives?

White sugar is used in this recipe. As an alternative, just sprinkle some powdered sugar onto kuih keria. Otherwise, palm sugar syrup or other types of syrup can be paired with this kuih too.

Frozen kuih keria

Yes, it is possible to freeze the dough after shaping them into doughnuts. Thawing before frying is not necessary. Heat oil at medium heat and immediately fry frozen doughnuts.

Despite looking like doughnuts, no baking powder or yeast is used in this recipe, yet it remains fluffy and tastes amazing.

Step 2/4

Step 3/4

Heat up enough oil in a pan to deep fry doughnuts. Dip a wooden chopstick into the oil to test if it is hot enough. If bubbles appear around the chopstick, the oil is ready. Fry doughnuts until they float. Leave aside to cool.

Step 4/4

200 g sugar

6 tbsp water

In a clean wok, heat sugar and water over medium heat. Once the mixture caramelized, switch stove off and mix doughnuts into the syrup.

Food Snaps

Have you tried this recipe?

Take a photo of your dish and share to inspire another foodie to try this recipe.